Shetland Style Bannocks

For me, I can be weel content,

To eat my bannock on the bent,

And kitchen’t wi’ fresh air;

O’ lang kail I can mak’ a feast,

And cantily baud up my crest

And laugh at dishes rare.

 

– Allan Ramsay, 1686 – 1758,  Scottish Makar (poet).

 

In Scotland a bannock is a type of bread or cake, which can sometimes resemble a scone, a tea cake or an oatcake. The recipes differ in each region. It is essentially a type of round flat bread cut into wedges.

Historically, specially made bannocks were used in rituals to mark the changing gaelic seasons.  As F. Marian McNeill states in The Scots Kitchen:

Oatcakes, prepared in a special way were used from time immemorial, in the rites of Beltane (May 1st, O.S.). Pennant (1769) writes: “Everyone takes a cake of oatmeal, upon which are raised nine square knobs, each dedicated to some particular being, the supposed preserver of their flocks and herds, or to some particular animal, the real destroyer of them. Each person turns his face to the fire, breaks off a knob, and flinging it over his shoulder, says: “This I give to thee, preserve thou my horses; this to thee, preserve thou my sheep,” and so on. After that, they use the same ceremony to the noxious animals: “This I give to thee, O Fox, spare thou my lambs; this to thee, O Hooded Crow, this to thee O Eagle!”

 

The Beltane bannock appears to be the last survivor of the old Highland Quarter Cakes; the bonnach Bride, St. Bride’s bannock, baked for the first day of spring; the bonnach Bealltain, Beltane bannock, baked for the first day of summer; the bonnach Lunastain, Lammas bannock, baked for the first day of Autumn; and the bonnach Samhthain, Hallowmas bannock, baked for the first day of winter.

– F. Marian McNeill, The Scot’s Kitchen.

 

I decided to try my hand at making Shetland style bannocks which is made using flour, buttermilk, cream of tartar and baking powder. This little video is a good guide to making them: https://www.youtube.com/watch?v=It2CNB61Vng

 

I made quite a few as some were to be used as a food offering to my ancestors, a couple to the wee folk and then some for me 🙂 I don’t have a girdle (griddle) to cook them on so I just used a dry frying pan on a low heat. They turned out quite well 🙂

ImageImage

 

Most bannocks are to be eaten as a savoury food, but I’m a heretic and slathered mine in strawberry jam 😀

 

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